With a few changes, some recommended by others, these live up to their name of being easy and decadent. I reduced the confectioner's sugar and chocolate chips to 2 cups each, added 2 oz. of Baker's Reserve 225th Aniv. 70& Cocoa Dark Bittersweet chocolate and 2 tablespoons of heavy whipping cream. I got 62 truffles. I used the large size of a melon baller as I was putting the finished truffle into paper bon-bon cups. My biggest recommendation is shaping. Even the melon baller would not work if the mixture was out of the refrigerator more than 10 minutes. So I drop dollops of mixture on a parchment paper lined cookie sheet, refrigerated for another 30 minutes and then rolled into balls. This produced a nicely shaped truffle. I refrigerated again for another 10 mintues before rolling in selected coatings. I processed the nuts into a meal using a food processor, doing the same for the coconut. Both looked awesome as did the cocoa powder coating. I also dipped some into melted Baker's White Chocolate and Baker's German Sweet chocolate. I used Ghiradelli chcolate chips. All these top of the line ingredients produced a creamy, yummy truffle that were gobbled down by the recipients. Once shaped and coated, they do not need to be refriegerated to hold shape. A keeper recipe
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With a few changes, some recommended by others, these live up to their name of being easy and...